I use quite a bit of almond flour as we’re gluten free and as we try to use organic as much as possible, finding organic almond flour has been a bit of a challenge.

It’s more available now then it was in years past, but it’s expensive and it’s not soaked, which we prefer to do with our nuts. This helps reduce the phytates.

I went in on a buy of organic almonds direct from a local farm with some friends and wish I had known sooner how easy it is to make your own.

Soaking/Drying the Almonds:

I soak/dehydrate and make flour from about 5 pounds of almonds at a time. That is approximately one full gallon zip lock bag. Of course you can do less but this amount will fill a 9-tray Excalibur dehydrator so you’re using all the shelves.

For soaking I put four cups of almonds in a half gallon ball jar, add one tablespoon of Celtic or sea salt to each jar and fill with water. Give it all a stir and then cover the tops of the jars with a clean kitchen towel. I usually do this before breakfast.

Let soak for at least 8 hours and then pour the almonds in a colander and rinse with clean water. Once they’re all drained and washed, place them in a single layer in your dehydrator and turn it onto 115 – 125° degrees.

I usually do this around dinner time and leave them overnight. Check in the morning and they are done when the almost are totally dry and slightly crispy.

I turn off the dehydrator and leave them to cool for an hour or so.

To make the flour:

You need a Vitamix or other high-speed blender.

Do just 1 cup of almonds at a time or this won’t work..

Put one cup of almonds in your vitamix.

Put the lid on and put the tamper inside, just sitting on top of the almonds.

Turn the blender on full high for seven seconds.

That’s it! Take that flour out and continue in batches until all your almonds are ground. I store mine in the freezer in a gallon zip lock bag. Enjoy!